Recipe courtesy of Ina Garten
Total Time: 35 min
Prep: 10 min
Cook: 25 min
Yield:20 to 22 cookies
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip
the egg whites and salt on high speed in the bowl of an electric mixer
fitted with the whisk attachment until they make medium-firm peaks.
Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using
either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for
25 to 30 minutes, until golden brown. Cool and serve.
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CATEGORIES: Coconut Dessert Cookie View All
Read more at: http://www.foodnetwork.com/recipes/ina-garten/